Hungarian Lekvar Apricot Or Prune Butter Recipes

LEKVAR PRUNE PLUM FILLING OR (APRICOT)

Steps:

• Simmer all ingredients, except brown sugar, covered 25- 30 minutes until very soft and most of water is evaporated.
• Uncover last few minutes if necessary.
• Remove from heat and mash.
• Stir in brown sugar.
• You can keep Lekvar in the refrigerator for a long time.
• Put it in a canning jar.

HOW TO MAKE LEKVAR (PRUNE BUTTER)

Steps:

• In a small pot, add the prunes and water and bring to a boil over medium heat. Once the water boils, turn the heat down and simmer for 5 to 7 minutes to soften the prunes. Using a strainer or a slotted spoon, remove the prunes and place them in a mixing bowl or a mini food processor, reserving the prune water.
• Place the prunes, orange zest and juice, sugar and 2 teaspoons of the reserved prune water in the bowl of a mini food processor. Pulse until mostly smooth - a few pieces of prune are ok. If using a hand blender or potato masher, put all ingredients in a bowl and proceed to blend. Taste for flavor and notice the texture. If it seems too thick to use easily, add the third teaspoon of the prune water.
• If using nuts, place the mixture in a bowl and mix in nuts. Add about half and see how you like the texture. Use the rest if you want a nuttier result.

HUNGARIAN CREAM CHEESE COOKIES WITH PRUNE LEKVAR

Steps:

• Cream together the cream cheese and butter.
• To this, add the flour - in small portions by hand.
• When it comes together, turn over on a lightly floured surface and add the rest of the flour to form a dough (IT WILL BE SOFT - but it should be smooth)
• Refrigerate for about 1 hour.
• Roll out to about 1/4 inch thick on a floured surface.
• Cut into squares about 2 x 2 and fill center with about 1/4 tsp of the lekvar.
• Bring together opposite corners and pinch and fold over.
• Bake on a lightly greased baking sheet for about 15 - 20 minutes until lite gold at 350F (Be careful not to let them burn).
• While still warm, role in powdered sugar and let cool.
• Once cooled, repeat the powdered sugar coating once more.
• You can use any flavor lekvar or even an almond paste.
• It just has to be really thick so it doesn't run while baking.

LEKVAR (PRUNE FILLING OR PRUNE BUTTER)

Steps:

• 1. Combine everything into a saucepan (except brown sugar) and cook on low heat, stirring every few minutes. Heat to boiling.
• 2. Lower heat to simmer, cover pan and cook for 20 minutes, stirring every few mins.
• 3. Remove lip from pan and add brown sugar. Cook, reducing liquid and stirring every few minutes. Be sure not to scorch. Mash with a wooden spoon until prunes are soft and broken up and mixture is thick until the consistency is like oatmeal (about 20 more minutes so be patient). It will thicken more when cooled.